Veggie Burger Bowl with Tahini Dressing is a wholesome and flavorful plant-based meal that captures all the satisfying elements of a classic veggie burger without the bun. This bowl combines a hearty homemade veggie patty with fresh vegetables, grains, and a creamy, nutty tahini dressing.

The result is a balanced dish full of protein, fiber, and vibrant flavors. Each bite delivers a perfect harmony of savory, fresh, and tangy notes, making it a nutritious and filling option for lunch or dinner.

Why I Love This Recipe

I love this recipe because it transforms a simple veggie burger into a colorful, nutrient-packed bowl. The tahini dressing adds a rich, creamy texture without overpowering the fresh vegetables, while the homemade veggie patty provides a satisfying, protein-rich center. It’s versatile, easy to customize, and leaves you feeling nourished and energized.

Why This Is a Must-Try Dish

This is a must-try dish because it is both healthy and indulgent at the same time. Unlike traditional burgers, it offers a complete meal in a single bowl, full of plant-based protein, fiber, and fresh produce. It is perfect for anyone looking to enjoy the flavors of a burger in a lighter, more nutrient-dense way.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories (Approx.): 400 per serving
Course: Main Course / Lunch
Cuisine: American / Plant-Based

Ingredients

For the Veggie Burger Patties

• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup cooked quinoa
• ½ cup finely grated carrot
• ½ cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and black pepper to taste
• 1–2 tablespoons olive oil for cooking

For the Bowl

• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• ½ cup shredded red cabbage
• ½ avocado, sliced per serving
• 1 cup cooked quinoa or brown rice

For the Tahini Dressing

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup or honey
• 2–3 tablespoons water to thin
• Salt and black pepper to taste

Cooking Directions

Prepare Veggie Patties
Mash black beans in a large bowl. Add cooked quinoa, grated carrot, breadcrumbs, onion, garlic, smoked paprika, cumin, salt, and pepper. Mix well and form into 4 patties.

Cook Veggie Patties
Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side until golden and firm.

Prepare Tahini Dressing
Whisk together tahini, lemon juice, olive oil, maple syrup, and water until smooth. Adjust consistency as needed with water. Season with salt and pepper.

Assemble Bowls
Divide salad greens, quinoa or rice, cherry tomatoes, cucumber, cabbage, and avocado among 4 bowls. Place a cooked veggie patty on top and drizzle with tahini dressing.

Step-by-Step Preparation Method

Step 1: Mash Beans and Mix Patty Ingredients
Combine black beans, quinoa, carrot, breadcrumbs, onion, garlic, and spices in a bowl.

Step 2: Form Patties
Shape mixture into 4 equal patties.

Step 3: Cook Patties
Pan-fry in olive oil until golden and cooked through.

Step 4: Make Tahini Dressing
Whisk tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper to create a smooth dressing.

Step 5: Assemble Bowls
Layer greens, grains, and vegetables. Top with a veggie patty and drizzle with dressing.

How to Serve This Recipe

Serve the bowls immediately while the patties are warm. Pair with extra tahini dressing on the side. Garnish with sesame seeds or fresh herbs for added flavor and presentation.

Recipe Tips

• Press patties firmly to prevent crumbling while cooking.
• Use cooked quinoa or rice as a base for extra fiber and protein.
• Adjust dressing consistency with water to suit preference.
• Add pickled vegetables or roasted sweet potatoes for extra flavor.
• Warm patties before serving if prepared ahead.

Variations

Spicy Veggie Bowl
Add chili flakes or sriracha to the patties or tahini dressing.

Mediterranean Twist
Include olives, roasted red peppers, and feta (or vegan feta).

Southwest Style
Add corn, black beans, and avocado salsa.

Gluten-Free Version
Use gluten-free breadcrumbs or oat flour for the patties.

Grilled Patties
Cook patties on a grill for a smoky flavor instead of pan-frying.

Freezing and Storage

Refrigeration: Store cooked patties separately in an airtight container for up to 3 days.
Freezing: Freeze uncooked patties for up to 1 month. Thaw and cook before serving.
Dressing: Store in a sealed container for up to 5 days in the refrigerator. Shake or whisk before using.

Special Equipment Needed

• Skillet or nonstick pan
• Mixing bowls
• Whisk for dressing
• Measuring cups and spoons
• Cutting board and knife

Frequently Asked Questions

Can I make patties ahead of time?
Yes, form and refrigerate patties for up to 1 day or freeze for longer storage.

Can I bake the patties instead of pan-frying?
Yes, bake at 375°F (190°C) for 20–25 minutes, flipping halfway.

Is this recipe vegan?
Yes, all ingredients are plant-based. Use maple syrup instead of honey if desired.

Can I use other beans?
Yes, chickpeas or kidney beans work well.

How can I make it spicier?
Add chili powder, cayenne, or hot sauce to the patties or dressing.

Conclusion

Veggie Burger Bowl with Tahini Dressing is a nutritious, flavorful, and versatile meal that delivers all the satisfaction of a burger in a wholesome bowl. Packed with plant-based protein, fresh vegetables, and a creamy nutty dressing, it is perfect for lunch, dinner, or meal prep. This dish is customizable, easy to make, and satisfying, making it a must-try for anyone seeking a healthy yet indulgent plant-based option.